Greek Vegetable “Stew” with Olive Oil

Home > News & Articles > Recipes / Dish type > Appetizers & Small Plates > Greek Vegetable “Stew” with Olive Oil


4 cups eggplant
2 cups summer squash
1 cup chopped onion
3 cups potatoes
3 cloves fresh garlic
1 red bell pepper
1/2 cup okra
1 cup fresh tomato
1/2 cup fresh Italian parsley
1/3 cup fresh mint
2 tablespoons fresh oregano
1/2 cup “Vaoni” Extra Virgin Olive Oil
1 cup fresh tomato
2 tablespoons red wine vinegar
1 1/2 tablespoons white sugar
1/4 teaspoon each salt and fresh ground pepper
2 tablespoons water juice of 1/2 lemon



1. Preheat oven to 300 degrees. Dice first 8 ingredients and spread evenly in large roasting pan. Place 1 cup tomato, herbs, olive oil, red wine vinegar, salt, pepper, and sugar in blender or food processor and blend to a moderately chunky fresh tomato sauce. Pour sauce over vegetables, add 2 T water to cover vegetables with the sauce. Bake in preheated oven 1 1/2 hours or until vegetables are tender. Squeeze lemon juice over completed dish, stir, and serve.

recipe source

Greek Vegetable “Stew” with Olive Oil, 4.8 out of 10 based on 58 ratings

Post Views

VN:F [1.9.22_1171]
Rating: 4.8/10 (58 votes cast)
VN:F [1.9.22_1171]
Rating: +4 (from 16 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *